1. Heat oven to 450 degrees. Peel and seed the squash; cut into 3/4-inch cubes. Line a jellyroll pan with aluminum foil; mound squash in center. Drizzle with 1 tablespoon olive oil, sprinkle with cumin, salt and pepper, and mix well. Roast until squash is tender enough to be pierced with a sharp knife, about 15 minutes.

2. Place lentils in a medium saucepan and cover with water by 2 inches. Season generously with salt and bring just to a boil. Reduce to a simmer; cook until the lentils are tender but firm, about 20 minutes. Drain, rinse well. Stir in vinegar and salt and pepper to taste.

3. While lentils are cooking, heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrot, celery, onion and dried red pepper flakes; cook until onions and celery are translucent, about 5 minutes. Rinse kale and add it, still dripping, to the skillet in heaping handfuls. Add the minced garlic and salt to taste; stir to mix well.